Bready or Not: Maple Sour Cream Bundt Cake
Originally published at BethCato.com. You can comment here or there.
IT IS BOOK RELEASE MONTH. IT IS CAKE AND PIE MONTH. Oddly enough, the emphasis will be on maple. Gee, you might think I like the stuff.
I am starting out with what might be the best bundt cake recipe I have ever made. Yes, it even rivals the infamous Tunnel of Fudge Cake.
This recipe is extremely close in flavor and texture to the holy-moley-amazing Maple Walnut Cake, minus the walnuts. The Maple Walnut Cake is stunning to eat but it’s also very time-consuming to make because it’s a layer cake.
This bundt cake is EASY. It whips together in no time.
The cake itself is like a moist pound cake-soft, tender, and sweet with maple.
I opted for a glaze rather than a frosting. Tweak the liquids to make that as thick as you want, but really, the cake is sweet on its own so you don’t need a big layer here.
Some of these pictures look almost pornographic, don’t they?
Yes, the glaze is as good as it looks. You can’t go wrong with powdered sugar, cinnamon, butter, and maple flavor. Well. I guess you can go wrong if you’re diabetic.
CONSUME AT YOUR OWN RISK.
Modified from Overtime Cook.
Bready or Not: Maple Sour Cream Bundt Cake
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This luscious, amazing cake has the texture of a tender pound cake with an added oomph from a thin maple glaze. This cake will blow your mind and your waistline!
- Cake
- 1 cup (2 sticks) butter, room temperature
- 1 cup white sugar
- 5 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon maple flavor (optional but recommended)
- 1 cup pure maple syrup (NOT flavored pancake syrup)
- 1 1/2 teaspoons baking powder
- 2 cups flour
- 1/2 cup sour cream
- Glaze
- 1 1/2 cups powdered sugar, sifted
- 1 tsp cinnamon
- 2 Tb butter, melted
- 3/4 tsp maple flavoring (or vanilla, if that's all you have)
- 1+ Tb water
Preheat oven to 325-degrees. Spray a bundt pan with nonstick spray with added flour, or grease well and sift flour over the surface.
In large bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Pour in the vanilla extract, maple flavor, and maple syrup.
In a small bowl, sift together the baking powder and flour. Add some of the flour mix to the big bowl, followed by sour cream, going back and forth until all of the cake ingredients are mixed together.
Pour the batter into the prepared bundt pan. Bake for 1 hour, or until it passes the toothpick test. Let it cool for about ten minutes in the pan and then carefully plop the cake onto a wire rack to completely cool down. Once it is room temperature, it's time to glaze.
Mix together all of the glaze ingredients together EXCEPT the water. Dribble in the water. Stir well. Add more water if needed to achieve desired consistency.
OM NOM NOM!
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